Brown Butter, Ricotta & Butternut Squash Baked Bucatini

Brown Butter, Ricotta & Butternut Squash Baked Bucatini

from ambitiouskitchen.com
20 min
8 servings

Delicious butternut squash baked bucatini with rich brown butter, creamy ricotta, and layers of melted cheese. This easy baked butternut squash pasta cooks all in one pan and is great for adding your favorite veggies or proteins. Top with toasted sage bread crumbs and enjoy the perfect fall-inspired pasta bake!

Ingredients

  • For the pasta:
  • 6 tablespoons salted butter
  • 1 pound bucatini
  • 4 garlic cloves, minced
  • 1 yellow onion, thinly sliced
  • 1 tablespoon finely chopped sage leaves
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • Optional: ½ teaspoon red pepper flakes
  • 3 cups pre-made butternut squash soup (I used Pacific Foods Creamy Butternut Squash Soup)
  • 2 ½ cups vegetarian broth (or sub water)
  • ½ heaping cup whole-milk ricotta cheese
  • 1 tablespoon brown sugar or pure maple syrup
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon allspice
  • 1 cup (4 ounces) shredded mozzarella cheese (or sub gouda)
  • 1 cup (4 ounces) shredded sharp cheddar cheese (or sub gouda or more mozzarella)
  • Optional: ¼ cup grated parmesan cheese
  • For the sage breadcrumbs:
  • 2 tablespoons salted butter
  • 2 sage leaves, very finely chopped
  • ½ cup panko breadcrumbs
  • ¼ teaspoon kosher salt

Directions

  1. 1

    Preheat the oven to 375 degrees F.

  2. 2

    Brown the butter: Place a medium pan over medium heat and add 6 tablespoons butter. The butter will begin to melt, crackle, and then eventually foam. Make sure you stir constantly during this process. After about 5 minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens right when it foams. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside.

  3. 3

    Prepare pasta dish: Add uncooked bucatini, garlic, onions, sage, thyme, salt, pepper and red pepper flakes (if using) to a 9x13 inch baking pan. Pour cooled brown butter over the pasta, making sure to scrape any excess bits off the button of the pan, then use your hands or tongs to toss the pasta and veggies with the brown butter.

  4. 4

    In a medium bowl, whisk together the butternut squash soup, broth, ricotta and brown sugar (or maple syrup), cinnamon, nutmeg, ginger, and allspice. Pour over the pasta and toss again using tongs to evenly coat the pasta with the sauce.

  5. 5

    In a medium bowl, stir together mozzarella and cheddar cheeses.

  6. 6

    Bake uncovered for 30 minutes then remove from the oven, and stir ½ cup of the cheese mixture. Sprinkle remaining 1 ½ cups cheese mixture on top of the pasta. Bake again for 20-25 more minutes until the top is slightly golden brown. Remove from the oven and garnish with parmesan cheese, if desired.

  7. 7

    Make the toasted sage breadcrumbs: In the same medium nonstick pan you used earlier, add in 2 tablespoons of butter and place over medium heat. Once the butter begins to melt, add in the sage leaves and fry until nice and crispy, about 2 to 4 minutes. After the sage is nice and crispy, add in the panko breadcrumbs and salt, stirring frequently until the breadcrumbs are nice and golden brown, about 2 to 4 more minutes.

  8. 8

    Serve pasta immediately. Top with toasted sage breadcrumbs and extra red pepper flakes & a pinch of flaky sea salt, if desired. Serves 6-8.